Quick and Easy Besan Barfi Recipe If you’re looking for a no-fuss, delicious Indian sweet that comes together quickly, this besan barfi is the perfect choice! Made using just a handful of pantry staples — gram flour (besan), ghee, sugar, and a touch of semolina (sooji) — this recipe is wonderfully simple and ideal for beginners. What makes it even better is that there’s no need to prepare any sugar syrup, which often complicates traditional mithai recipes.
Despite its simplicity, this burfi delivers rich flavor and a melt-in-the-mouth texture, thanks to the slow roasting of besan in ghee, which brings out a nutty aroma and golden color. The addition of semolina adds a slight bite that balances the smoothness beautifully, creating a perfect texture in every bite.
You can prepare this sweet in just 20 minutes from start to finish, making it one of the easiest Indian desserts to whip up in a hurry — whether for guests, a festival, or to satisfy a sudden sweet craving.
This quick besan burfi is an excellent option for Diwali, Raksha Bandhan, Holi, or any celebration. It also makes a thoughtful and homemade addition to festive gift boxes, especially when topped with slivers of almonds, pistachios, or edible silver leaf for a luxurious touch.
Whether you’re a novice in the kitchen or a seasoned cook, this recipe ensures great results every single time. A truly effortless sweet that never fails to impress!
❤️ You’ll I Love This Besan Barfi Recipe
- This besan barfi recipe is completely beginner-friendly — even if you’re new to Indian sweets, there’s virtually no chance of going wrong with this method. It’s a foolproof approach that doesn’t require any prior experience, making it perfect for first-time sweet makers.
- No need to stress over sugar syrup — this recipe skips the traditional step of making a sugar syrup with 1½ to 2-thread consistency. That method, while authentic, can be tricky to get right, and even a small mistake can result in a barfi that’s too hard or overly chewy. With this simplified method, you still get the classic taste and texture without any risk of a hardened mess.
- It boasts a beautiful grainy texture — not the type that clings uncomfortably to your teeth or the roof of your mouth. Instead, you get a slight granularity that enhances the mouthfeel, striking a perfect balance between softness and texture.
- Each bite melts in your mouth — the barfi is soft and rich thanks to the perfect balance of ghee and slow roasting, which brings out the nutty aroma of besan while giving it that delicate, melt-in-the-mouth feel.
- A sweet that wins hearts across all age groups — both kids and adults adore this barfi for its rich flavor and irresistible texture. Whether served at festive gatherings, offered as prasad, or gifted in a mithai box, it’s a crowd-pleaser that never fails to impress.
🧾 Ingredient Notes
Here’s a snapshot of all the ingredients you’ll need to whip up a fuss-free, delicious besan barfi at home. This no-fail recipe calls for just five core pantry staples, with the option to jazz it up using your favorite nuts for a festive garnish:
- Besan (gram flour): Besan is a fine flour made by grinding split Bengal gram (chana dal). It’s a pantry staple in Indian households and can be found in any Indian grocery store. Don’t confuse it with chickpea flour—also known as garbanzo bean flour—which is commonly found in Western markets. That one is made from white chickpeas (garbanzo beans) and has a slightly different texture and flavor compared to traditional besan.
- Important Tip: For the most authentic and smooth-textured besan barfi, always use traditional Indian besan. The superfine grind of besan gives the barfi its signature melt-in-the-mouth feel, which coarser chickpea flour can’t replicate.
- Semolina (Sooji or Rava): A small quantity of semolina is added to the recipe. Though used in a small quantity, it plays a crucial role in giving the barfi its signature delicate, slightly grainy (danedaar) texture, adding a pleasant mouthfeel that elevates the overall experience.
👩🍳 How To Make Besan Barfi? (Pics)
Prep:
- Lightly coat a small tray or thali (about 5 to 6 inches) with ghee to prevent sticking. Set it aside for later use.
- To blanch almonds, immerse them in freshly boiled hot water and let them sit for 10 to 15 minutes. This loosens the skin, making it easy to peel off, remove the skins and slice them in halves. Feel free to swap in any nuts you like—pistachios, cashews, or even walnuts work well too.
1) Begin by heating ghee in a heavy-bottomed pan over medium-low flame. Ensure the pan is sturdy and thick, as besan burns quickly in thin pans. Once the ghee is hot and fully melted, carefully add the besan (gram flour) along with semolina (sooji/rava). Semolina adds a subtle grainy texture to the barfi and helps it hold shape better.
2) Immediately start stirring the mixture after adding the flours. You’ll notice that the mixture looks crumbly, dry, and slightly lumpy at first. It will feel quite dense and heavy to move around with a spatula. Don’t be alarmed—it may seem like there isn’t enough ghee, but do not be tempted to add more. Keep stirring steadily—the mixture will gradually change in texture and aroma as it roasts, revealing its richness.
3) After about 8–10 minutes of roasting, you’ll notice the mixture beginning to loosen up. As you continue stirring, the mixture slowly transforms into a smooth, paste-like consistency, taking on a rich, golden-yellow hue. You’ll also feel that it has become easier to stir, which means the flours have absorbed the ghee and are cooking well.
4) Continue roasting the mixture, stirring non-stop to ensure even browning and to prevent burning. Eventually, the mixture will become glossy and almost runny in texture. You’ll see the ghee starting to separate and seep from the edges. At this point, your kitchen will be filled with a warm, nutty aroma—an unmistakable sign that the besan is perfectly roasted.
5) Once roasted, lower the flame completely and add the measured sugar along with freshly ground cardamom powder for fragrance. As soon as the sugar hits the hot mixture, it may look dry and grainy for a moment—don’t panic. The residual heat will melt the sugar without the need for further cooking.
6) Mix thoroughly so the sugar dissolves evenly into the roasted mixture. Do not turn the heat back on, as overheating after adding sugar may crystallize it or change the texture of your barfi. Once fully mixed, you’ll notice a rich, cohesive mass forming.
7) Quickly transfer this mixture into a greased tray or plate. Spread it out using a spatula or the back of a spoon, smoothing it into an even layer. The thickness can be adjusted to your liking—around ½ to ¾ inch is ideal.
8) Decorate with halved almonds (or any nut of your choice) by pressing one gently onto each square portion. You can estimate the size of each square and press the almond halves in the center accordingly to make it visually appealing.
9) Let the mixture cool down a bit, just until it’s comfortably warm when touched—not hot. While it’s still semi-soft, use a greased knife to make shallow cuts where you want to slice the barfi. This helps guide the final cuts and prevents cracks once it’s fully set.
10) Allow the barfi to cool down fully and set at room temperature until firm and sliceable. This may take 2–3 hours. Once firm, grease the knife again and cut along the pre-made indentations. Gently lift out each piece. You may notice that as the barfi cools, the color lightens slightly and the texture firms up to a perfect, soft yet sliceable consistency.
💭 Expert Tips For Making Besan Barfi
Roasting the besan is the key to make the best besan barfi. For that keep below points in mind.
- Keep Stirring Consistently: While roasting the mixture of besan and semolina, it’s essential to stir it nonstop. This ensures the mixture roasts evenly and doesn’t stick to the bottom or burn.
- Use a Heavy-Bottomed Pan: Opt for a thick, heavy-bottomed kadai or pan. It distributes heat more evenly and prevents the besan from catching and browning too fast on one side before it’s fully roasted.
- Maintain Low to Medium Flame: Throughout the entire roasting process, keep the heat at a steady medium-low. High heat can cause uneven roasting and may give the mixture a raw taste even if it looks browned.
Storage Tip: Keep it in a tightly sealed container at room temperature to maintain its freshness and flavor. It stays good for about 1 to 2 weeks without any issues.
🍽 Serving Ideas
- Savor a slice as a sweet treat following your meal or even enjoy it alongside your main course for a festive touch.
- During Diwali celebrations, it’s commonly offered to guests along with a selection of traditional savory snacks.
- Wrap besan barfi in elegant mithai boxes for a thoughtful and festive gift during the holiday season.
